Anchovy, chilli and garlic beans on toast

Anchovy, chilli and garlic beans on toast

By
From
The Sunday Night Book
Serves
2
Photographer
Patricia Niven

Couldn’t not have beans on toast in some guise. This recipe works with any beans really, but I like to use a small-ish bean for this, so cannellini or flageolet are my preference.

Ingredients

Quantity Ingredient
5 tablespoons olive oil
2 x 50 g tins anchovies in olive oil
1 red onion, finely sliced
1 large red chilli, deseeded and finely sliced
3 garlic cloves, crushed
1 lemon, zest finely grated and juiced
1 x 400 g tin flageolet or cannellini beans
100g spinach leaves
small handful flat-leaf parsley, finely chopped
2 thick slices toast of your choice, to serve

Method

  1. Heat 4 tablespoons olive oil in a saucepan over a low heat, add the anchovies and the oil from the tin and let them cook until melted down. Add the onion and cook gently for a good 15 minutes, stirring occasionally. Add the chilli, garlic and lemon zest and cook for a further couple of minutes.
  2. Drain the beans, rinse them and add to the pan, then squeeze in the lemon juice and cook for 5 minutes to let everything get to know each other, stirring regularly. Finally, add the spinach and cook until just wilted.
  3. Spoon the beans onto the toast, drizzle with olive oil, sprinkle the parsley on top and serve immediately.
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